Easy Bean Curry

5 from 12 votes

This tasty easy creamy thick bean curry is dairy-free, vegan, full of Indian flavors, and ready in under half an hour.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Vegan

Servings:

Calories: 319kcal

1 tablespoon neutral flavored cooking oil or vegetable broth
1 large yellow onion
4 garlic cloves minced
1 tablespoon grated ginger
5.3 ounces non-dairy yogurt (1 small carton) cashew, coconut, or soy, or use coconut milk
2 large tomatoes diced
1 tablespoon garam masala
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cayenne
15 ounces tomato purée canned
2 teaspoons maple syrup
30 ounces beans (2 15-ounce cans) drained and rinsed
2 tablespoons fresh lime juice plus more to taste
2 tablespoons chopped cilantro for garnish (optional)

Cook the aromatics: Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
Add 3 tablespoons yogurt and stir to combine.
Add the tomatoes & spices: Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
Add the beans & season: Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with cilantro.